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Crispy Cabbage


I’ve found a new thing that works well in the deep fat fryer: cabbage. Not whole leaves but, when chopped into fairly fine slices and deep fried for a couple of minutes, it becomes like the crispy seaweed I’ve had in Chinese restaurants. In fact, I remember a rumour that some of the restaurant trade in the UK actually uses cabbage for this purpose, which is cheaper to source and doesn’t have the marine flavour profile that many UK consumers aren’t particular to.

Anyway, a good dressing for other dishes (pasta shells and sauce last night; spaghetti and the same sauce tonight).